How many times in your life have you heard the phrase ‘breakfast is the most important meal of the day?’ Well I’m here to tell you it’s TRUE! Eating a substantial breakfast and then smaller meals during the day can actually help you lose weight and increase metabolism, but I’ll get to more of that later. One of the main reasons people skip breakfast is lack of time to make food in the morning. It’s back to school time and the mornings are always rushed! We hit the snooze button repeatedly and cling to those last few precious minutes of sleep until we have to barrel out the door just to make it to work or get the kids to school on time. I’m here to help you out with a few easy breakfast recipes that you can make over the weekend or the night before so you can start your morning off right! Now you can have breakfast ready to heat up quickly or grab it to-go as you run out the door!
Overnight oats take 5 mins to prepare and are best if you make them the night before. You can just make one jar or multiple depending on how many people you need to feed. You can also customize each one with different toppings!
- ½ cup old fashion oats
- ½ cup of milk or preferred dairy substitute
- 1 Tbsp chia seeds (optional)
Add any toppings you can dream of! Here are some ideas: peanut butter, bananas, almonds, strawberries, walnuts, protein powder, greek yogurt, honey, brown sugar, maple syrup, almond butter
HOW TO PREPARE:
Mix the oats and milk together and put them in a single serving 14 oz mason jar (easy to grab on the go)! Layer your preferred toppings over the oats, close the jar and put it in the fridge. They’ll be ready for you the next morning! It’ll be the easiest breakfast you’ll ever make.
Pro tip: Chia seeds are a great addition to almost any meal, they don’t have flavor but pack a punch with nutritional value. They are a great source of Omega 3 fatty acids, fiber, and protein. Add them to the overnight oats, smoothies, or yogurt.
The egg muffins are a great power protein breakfast. Once you make them, you can store them in the fridge for week and heat them in the microwave for 30-40 seconds in the morning.
- 6 eggs (for a 6-count muffin tin)
- Salt and Pepper to taste (about 1 tsp of each)
- 2-3 Ingredients of your choice, here are my suggestions: chopped spinach, diced mushrooms, shredded cheddar cheese, goat cheese, diced tomatoes, chopped onions, diced bell peppers, ham, bacon, or sausage, or chorizo.
HOW TO PREPARE:
Preheat the oven to 350 degrees and spray the muffin tin with a non-stick cooking spray. Mix up all of the eggs, season with salt and pepper and add the 2-3 ingredients of your choosing. (Note: If you use the meat ingredients, cook them as directed before adding them to the egg mixture). My favorite combination is goat cheese, spinach, and tomatoes! Evenly distribute the egg mixture into the muffin tin and bake for 15-20 mins. Insert a toothpick to make sure they are done!
Pro tip: When you heat these muffins up in the morning, you can make them extra amazing by drizzling some Gordo’s Cheese Dip on top! Use the HOT cheese dip if you like it spicy!
The breakfast casserole is a great option if you need to feed a lot of people. It can also be kept in the fridge and reheated at anytime for up to a week. This recipe is good for about 12 servings!
- 6 eggs
- 16 oz of frozen hash browns (thawed out)
- 1 tsp salt
- ½ tsp of pepper
- ½ garlic powder
- 1 ½ cups of shredded cheddar cheese
- ¼ cup of milk
- ¼ cup of Gordo’s mild cheese dip
- 1 lb breakfast sausage (optional)
HOW TO PREPARE:
Preheat the oven to 350 degrees and brown the sausage in a separate pan. Layer the thawed hash browns on the bottom of a greased 13×9 baking dish. If you are adding sausage, evenly layer the cooked sausage over the hash browns and sprinkle the shredded cheese on top on the sausage. In a bowl, mix together the eggs, seasoning, milk, and Gordo’s Cheese Dip. Pour the egg mixture over the sausage and hash brown layers and bake for 30-35 mins until the eggs are set. If you’d like, you can also add veggies like onions, tomatoes, or spinach to the egg mixture before baking!
Once cooked, you can put the breakfast casserole in the fridge and it’ll be ready whenever you want to heat it up! You can either put the whole thing back in the oven and reheat for 10-15 minutes or cut out a piece and heat it up in the microwave for 1-2 mins.
All of these are great options that you can prepare ahead of time and have ready for you and your family. If you really don’t have time to cook, a few other quick and healthy options are hard boiled eggs, Greek yogurt and granola, or avocado toast.
If I still haven’t sold you on breakfast, let me share a few other benefits with you. Eating a meal in the morning will increase your mental performance at work or school and help with memory and concentration. Also, it can lower your bad cholesterol and decrease your overall risk of diabetes. Eating a substantial breakfast will also prevent you from over indulging at lunch or dinner because you won’t have that starved feeling. Eating small meals throughout the day instead of one big meal increases your metabolism, making it easer to burn fat.
If you’re not in the habit of eating breakfast now, try to make some of these recipes and eat breakfast every day for a week. See how it makes you feel! I hope these recipes will help you ease into the back to school rush or make for a more productive work week!